On a lightly floured work surface, pop the 2 canisters of
biscuit dough and separate each biscuit from one another, there should
16 total biscuits. Gently separate each biscuit in two so there are a
total of 32 each thin biscuits.

In a small bowl, whisk up the egg with a splash of water to make an egg wash and reserve.

Place about a teaspoon of jelly into the center of each
biscuit, then lightly brush the outer edge with egg wash. Pinch the
edges of the biscuits together so that the dough completely incapsules
the jelly. Give the seams a good pinch to make sure they’re really nice
and secure.

Spray a 24-cup mini muffin tin with nonstick spray then pop
each mini biscuit/ jelly doughnut into the tin with the seam side
facing up. Bake for 10-15 minutes until golden brown.

Bake off the remaining 8 doughnuts after you have baked and cooled the mini muffin tin from the first batch.

While doughnuts are baking, put powdered sugar in large
mixing bowl. Once doughnuts are done and still a bit warm, toss them
gently in the powdered sugar.

Preheat oven to 400ºF. Put 2 mini muffin pans into the hot
oven for a few minutes until hot. While mini muffin pan is preheating,
prepare the Philly cheesesteak mixture.

In a medium skillet over medium-high heat, brown the meat.
Once brown, add the onion, peppers and Worcestershire, and cook for 1-2
minutes. Remove from heat and cool.

In a medium bowl, mix the biscuit mix, milk, cooled meat mixture and 1 1/2 cups of cheese. Season with salt and pepper.

Pull the hot pan out of the oven and spray muffin cups with
cooking spray. Use a small scoop to evenly scoop heaping scoopfuls of
the biscuit mixture into all of the mini muffin cups. Top each scoop of
mixture with a little sprinkle of cheese.

On a lightly floured work surface, pop the 2 tubes of
crescent rolls and gently unroll them being careful not to break any of
the perforated lines. Gently roll out both rectangles separately with a
rolling pin to 12x6” rectangle. Cut both rectangles into 2 equal halves,
so there is a total of 4 squares measuring about 6x6” each.

In a small bowl, whisk up the egg and a splash of water to
make an egg wash. Using a pastry brush, brush the border of all 4
crescent squares. Roll each square up into a log, and then cut each log
into 6 mini rolls.

Spray a 24-cup mini muffin tin with nonstick spray then pop
each mini cinnamon roll into the cup making sure the cut spiral side is
facing up. Bake for 10 minutes.

While muffins are baking, mix up the powdered sugar and lemon juice. Drizzle over the hot mini cinnamon buns and serve.

Put cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice.

Wring out the thawed spinach in a dishtowel to remove
excess liquid. Place spinach into a large mixing bowl along with the
artichokes, Parmigiano, biscuit mix and milk. Combine all the
ingredients then fold in the chopped chilled cream cheese.

Spray the mini muffin tin with nonstick spray then divide
the spinach-artichoke mixture equally in the muffin cups. Bake for 12-15
minutes till puffed and golden in color.

Place the strawberries in a colander and rinse
them under cold running water. Drain and hull the strawberries. Cut the
larger berries in half or quarters and leave the small berries whole.
Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch
oven and toss them with the sugar and orange-flavored liqueur.

Bring the berry mixture to a boil over medium heat, stirring often.
Add the apple and blueberries and continue to keep the mixture at a
rolling boil, stirring occasionally, until the jam reaches 220 degrees
on a candy thermometer. This should take 25 to 35 minutes. Skim and
discard any foam that rises to the top. Allow the mixture to cool to
room temperature and then store covered in the refrigerator. It will
keep refrigerated for at least 2 weeks. To keep the jam longer, pack and
seal in canning jars according to the manufacturer's instructions.

Place 2 cups of flour, the baking powder, and salt in the bowl of
an electric mixer fitted with the paddle attachment. With the mixer on
low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat
lightly with a fork. With the mixer still on low, quickly add the
buttermilk mixture to the flour mixture and mix only until moistened. In
a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough
out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the
dough lengthwise in half and then across in quarters, making 8 rough
rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Directions

For the scones: Place an oven rack in the
middle of the oven. Preheat the oven to 375 degrees F. Line a baking
sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar,
baking powder, rosemary, salt, and butter until the mixture resembles a
coarse meal. Transfer the mixture to a medium bowl. Gradually stir in
the cream until the mixture forms a dough. On a lightly floured work
surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using
a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of
dough and put on the prepared baking sheet. Gently knead together any
leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough
into more heart shapes and add to the baking sheet. Using an index
finger or a small, round measuring spoon, gently make an indentation in
the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into
each indentation. Bake for 18 to 20 minutes or until the edges are
golden brown. Transfer the cooked scones onto a wire rack and cool for
30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and
powdered sugar until smooth. Gradually add the water until the mixture
is thin enough to spread. Using a spoon, drizzle the glaze over the
scones. Let the glaze set for about 30 minutes. Serve or store in an
airtight plastic container for 2 days.

Cook's Note: The dough can also be made by hand by stirring
together the flour, sugar, baking powder, rosemary, and salt in a large
mixing bowl. Add the butter. Using your fingertips or a pastry blender,
work the butter into the flour until the mixture resembles a coarse
meal. Gradually stir in the cream until the mixture forms a dough.

Directions

Heat the oil in heavy large pot over
medium-high heat. Sprinkle the beef with salt and pepper. Add half of
the beef and cook until brown, about 8 minutes. Using a slotted spoon,
transfer the beef to a bowl. Repeat with the remaining beef. Add the
celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute
until the onions are translucent, about 8 minutes. Return the beef and
any accumulated juices from the bowl to the pot. Add the broth and
tomatoes with their juice. Bring the soup to a boil. Reduce the heat to
medium-low. Cover and simmer until the meat is just tender, stirring
occasionally, about 1 hour. Add the lentils. Cover and continue
simmering until the lentils are tender, about 40 minutes. Stir in the
parsley. Season the soup, to taste, with salt and pepper. Ladle the
soup into bowls and serve.

Combine 2 cups of the chicken stock and
one-third of the potatoes in a small saucepan. Bring to a boil, and then
reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the
mustard to combine, and then blend to a smooth puree using an immersion
or regular blender.Meanwhile, cook the bacon in a large Dutch
oven or stock pot over medium heat until crispy and most of the fat has
been rendered, 12 to 15 minutes, and then transfer to a
paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3
tablespoons in the pot.Turn the heat up to medium-high and add
the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and
then add the remaining potatoes, celery, bay leaves, leeks and thyme and
season with salt and pepper. Cook until the leeks are soft, 4 minutes,
and then pour in the beer and bring to a boil until the beer has cooked
down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining
chicken stock and the reserved potato puree. Stir to combine and bring
the mixture to a boil. Reduce to a simmer and cook uncovered until the
vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.